Bharva Bhindi, or stuffed okra, is a beloved dish in Indian households, celebrated for its rich flavours and delightful texture. A staple across various regional cuisines, Bharva Bhindi holds a special place in every food lover’s heart. From North Indian spice-infused versions to Gujarat’s subtly sweet and tangy take, every state adds its unique twist to this classic dish.

This dish is adored not only for its irresistible taste but also for its nutritional benefits. Okra is packed with fibre, vitamins, and antioxidants, making it a healthy yet indulgent choice for daily meals. The aromatic blend of spices enhances the natural taste of okra, creating a dish that pairs wonderfully with phulkas, parathas, or dal-rice.

Using premium-quality spices is key to achieving the perfect balance of flavours in Bharva Bhindi. With Spyran Masala’s authentic Indian spice blends, this dish becomes a true culinary delight. The combination of earthy cumin, robust coriander, fiery red chilli, and tangy amchur powder elevates this humble dish into an irresistible delicacy. Whether prepared as a festive treat or a weekday indulgence, Bharva Bhindi remains a timeless favourite in Indian kitchens.

Ingredients:

• 250g fresh bhindi (okra), washed and dried
• 2 tbsp oil (mustard or vegetable oil)
• 1 tsp Spyran mustard seeds
• 1/2 tsp Spyran asafoetida (hing)
• 8-10 curry leaves (optional)
• 2 tbsp gram flour (besan)
• 1/2 tsp Spyran turmeric powder
• 1 tsp Spyran red chilli powder
• 1 tsp Spyran coriander powder
• 1/2 tsp Spyran cumin powder
• 1/2 tsp Spyran garam masala
• 1/2 tsp Spyran dry mango powder (amchur)
• 1 tsp fennel seeds powder (saunf)
• 1/2 tsp Spyran salt (adjust to taste)
• 1 tsp sugar (optional, for a Gujarati touch)
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves

Instructions:

?Preparation of Bhindi:

• Wash the bhindi thoroughly and pat them completely dry with a kitchen towel.
• Trim the edges and make a lengthwise slit in each bhindi without cutting it in half.

?Prepare the Masala Filling:

• Heat a pan and dry roast the gram flour (besan) on low flame for 2-3 minutes until it turns slightly golden and aromatic.
• Transfer to a bowl and add Spyran turmeric, Spyran red chilli powder, Spyran coriander powder, Spyran cumin powder, Spyran garam masala, Spyran amchur powder, fennel powder, Spyran salt, and sugar.
• Mix well and add lemon juice to bind the mixture together.

?Stuffing the Bhindi:

• Carefully fill each bhindi with the prepared masala mixture, ensuring even distribution.

?Cooking Bharva Bhindi:

• Heat oil in a pan, add Spyran mustard seeds and let them splutter.
• Add Spyran asafoetida and curry leaves (if using) for added aroma.
• Arrange the stuffed bhindi in the pan in a single layer.
• Cover and cook on low flame for 10-12 minutes, stirring gently to ensure even cooking.
• Once the bhindi turns soft and slightly crispy, sprinkle fresh coriander leaves and turn off the heat.

?Serving Suggestion:

• Serve hot with roti, paratha, or dal-chawal for a comforting meal.
• You can also drizzle a little ghee over it for an extra flavourful touch.